We’re taking it back to basics with a breakfast favourite: scrambled eggs. Few breakfast meals are as fast, easy, and tasty as scrambled eggs, and with this foolproof method you can get café-style results every single time. Whilst the process of cooking the eggs is straightforward, there are a few tricks to keep up your sleeve to get that perfectly soft, custard-like consistency.
Non-stick pan – this is a must-have, as it allows you to have greater control over the cooking process, and you won’t have to share half of your eggs with the bottom of an unseasoned pan.
Silicon spatula – this tool gives you a lot of flexibility when it comes to folding and swirling your eggs around the pan, thanks to its unique shape. It also prevents your non-stick pan from being accidentally scratched.
Start by cracking the eggs into a bowl first. Then, using a whisk or a fork, whisk them energetically to incorporate air into the mixture. This extra step will be well worth the effort (and the extra bowl to wash up!) to achieve cloud-fluffy eggs. Add the Everyday Eggs Blend (1 tsp for every 2 eggs used) or your seasoning of choice.
The secret to soft and creamy eggs is all in the temperature and slow cooking process. It is normal to want to rush through it but cooking the eggs on low heat is what will prevent them from turning dry and rubbery.
To get started, put the pan on low heat and add about one tablespoon of butter for every two eggs used.
Once the butter has melted and begins to bubble, pour the eggs in the middle of the pan. Avoid the urge to mix them straight away and let them set for a minute or so.
Then using the spatula, push the cooked egg toward the centre, allowing the raw egg on top to flow at the bottom. You can tilt the pan to help you do so if needed.
Proceed this way until the egg is almost set but is still slightly ‘wet’ and glistening. Turn off the heat and mix in the cream or crème fraiche, about 1 tsp per every 2 eggs used. We’ve picked up this tip from Gordon Ramsey who’s a strong proponent of this technique, and there’s a good reason for doing so.
Normally, eggs keep cooking even after being removed from then pan, in a process called residual cooking. By removing them from the pan when they’re just about to set and adding a cold ingredient to them, that process is delayed and maintains them custardy until it’s time to tuck in. No more overcooked eggs!